It was already a REALLY GOOD Salad– savory, tangy, crunchy and addictively delicious. But with the addition of quinoa it is that much heartier and satisfying on these cold winter days.
The details… Shaved Brussels spouts, thinly sliced kale, a touch of pecorino cheese (could opt for a dairy free version), toasted almonds, tart dried cherries (optional but recommended!) and quinoa all tossed the tangy Lemony Dijon Dressing.
The kale is sliced thin and the brussel sprouts shaved so no one green stands out and it doesn’t taste like a true “lettuce” salad.. it’s more like just tasty green goodness in every bite.
We LOVE this salad in the colder months because it is so hearty and satisfying. It works equally well on its own, topped with a protein of choice or as a simple side with anything from pizza to a grilled protein.
A fresh and hearty green salad. Savory, Tangy, Crunchy and addictively delicious. Its loved by all, even those who don't consider themselves kale or Brussels Sprouts fans! Works equally well on its own or as a side salad.. Note: Cook time is for quinoa
Author: Healthy Gluten-Free Family
Recipe type: Salad, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 6-8 servings
4 cups of Tuscan Kale (about 1 bunch) (I have made it with both Tuscan and Curly Kale but usually use Tuscan)
4 cups shaved or thinly sliced brussels sprouts
⅓ cup sliced almonds
⅓ cup tart dried cherries, Optional but recommended
¼ cup finely grated pecorino, Optional (could add up to 1 cup if you want it more cheesy and more like a caesar salad)
2 cups cooked quinoa (approximately ½ cup uncooked yields 2 cups cooked - see below for instructions if needed)
Dressing (makes approximately ¾ cup dressing, store extra in fridge)
½ cup fresh lemon juice
2 tbsp dijon mustard
1 tbsp minced shallot
1 small minced garlic clove
¼ tsp kosher salt
pinch of pepper
3 tablespoons (or up to ¼ cup olive oil) (I switch it up depending on my mood and what else we're serving, but like it best with 3 tablespoons olive oil because I like the tanginess of the dressing. Add more olive oil to make it less lemony or tangy)
Cook quinoa if not already done so
In a medium saucepan, place ½ cup quinoa and water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using. Note: ½ cup uncooked quinoa will yield about 2 cups cooked quinoa.
Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl. Whisk to combine and let sit for flavors to combine for minimally 15 minutes, up to 30 minutes while you prep the kale and brussel sprouts.
Whisk olive oil into the lemon-mustard mixture.
Add additional salt and pepper to taste.
Almonds (toasting them is recommended but will be great without this step if short on time)
Place a small skillet on the stove on medium high heat. Add almonds and stir frequently until just starting to turn golden brown in a few places, about 2 minutes. Remove from heat and sprinkle with salt. Set aside.
Combine Kale and Brussels Sprouts in a large bowl. Add cheese and toss to combine. Pour ½ the dressing and toss to combine. Add remaining dressing as desired. Add cherries,almonds, and quinoa and toss to combine. Garnish with additional almonds and cherries if desired.
TIP: if using for meal prep for the week, you can prepare ahead, keeping dressing separate and dress at the last minute. Although it tastes great day two as well as the dressing absorbs into the salad.